Oh my heavens this cake is moist! Like heavenly moist & delicious! I was a little nervous that it was just pumpkin without any pumpkin pie spice added to it, but it doesn’t need it. It’s so sweetly pure & delicious. It practically melts in your mouth because it’s so moist & it’s incredibly hard to just eat one piece. Hooray for Fall & pumpkin baking! This recipe is a keeper!
You need to make this now…like YESTERDAY! But make sure you can share it with friends because it makes a lot & it’s frowned upon if you eat the whole sheet cake to yourself. 🙂
Pumpkin Vanilla Cinnamon Roll Sheet Cake
Yield 24 Servings
Ingredients
- 1 (15.25oz) box yellow cake mix
- 1 (3.4 oz) box vanilla instant pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup sour cream
- 1 (15oz) can pumpkin puree
- 1/2 cup (1 stick or 8 Tbsp) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat oven to 350*F & spray a half sheet pan with non-stick cooking spray.
- Place cake mix, pudding mix, eggs, oil, milk, sour cream & pumpkin into a stand mixer. Beat well until combined; about 1½ minutes. Pour into prepared pan & spread evenly with a spatula.
- Melt butter in the microwave, about 30-40 seconds. Add the brown sugar & cinnamon, stir until combined. Drizzle over cake batter. Use a knife to create a marbled look by swirling back & forth through the batter.
- Bake for 30-35 minutes until cooked through then remove from oven. Combine powdered sugar & milk into a bowl & stir until smooth. Drizzle over warm cake. Keep refrigerated until ready to serve.
Recipe Notes
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
Recipe from Picky Palate & re-written in my own words.
Yvonne says
October 1, 2013 at 1:56 PMYUMMY! That looks delicious – PINNING!
Yvonne @ TriedandTasty.com
Shauna Smart says
October 1, 2013 at 2:25 PMOh wow Amber, this looks so yummy! I would LOVE this for breakfast right now, lol! Pinned to our dessert board 🙂
Shauna
http://thebestblogrecipes.com/
Jesseca says
October 1, 2013 at 2:30 PMOH MY YUM! That looks AMAZING. Seriously. I love pumpkin and this is going to be made for our thanksgiving family party!
marissa | Rae Gun Ramblings says
October 1, 2013 at 2:57 PMyummy pinned
Aimee @ Like Mother Like Daughter says
October 1, 2013 at 4:56 PMoh my gosh this really does look heavenly. I think I still have some pumpkin in the fridge, so I think I need this for dinner!
Kami says
October 1, 2013 at 7:17 PMThis looks divine! Definitely will give me a tummy ache, BUT it will be worth it. Ha ha.
Ashlee @ I'm Topsy Turvy says
October 2, 2013 at 7:22 AMlove pumpkin and cinnamon rolls so this looks great!
[email protected] says
October 2, 2013 at 2:30 PMOh, what a great looking cake! Love that you added pumpkin to a cinnamon roll cake!
Liz Fourez says
October 3, 2013 at 12:51 AMGet in my belly! This looks AMAZING, Amber!! I definitely need to make this soon!
Suzi says
October 10, 2013 at 3:39 PMThis cake is tastey, but took forever to bake. Not sure what I did wrong.
Amber Brady says
October 10, 2013 at 8:57 PMWas your cinnamon/sugar/butter mixture too runny? It takes a bit of mixing for it to really meld together. If the butter was separated in that mixture that might be why it took the cake a longer time to bake. The butter would have been puddled on top of the cake batter & didn’t have anywhere to absorb.
Anna Vieluf says
October 15, 2013 at 10:41 PMI absolutely loved this cake and so did all of my company! I did have to drain a small amount of butter from the mixture which I’m glad I did after reading Suzi’s comment.
Amber Brady says
October 16, 2013 at 1:55 PMYeah, the butter & sugar mixture has a hard time completely combining together. Glad it worked out with your adjustments 🙂
Brenda says
November 1, 2015 at 8:58 PMExactly how big is the pan?
Kim says
November 2, 2015 at 3:57 PMI was wondering the same thing!
Amber says
November 3, 2015 at 10:43 AMIn case you don’t see the answer. It’s an 18×13-inch (half size) sheet pan. Here is a link if you would like to purchase one: http://amzn.to/20rl8yu (affiliate)
Amber says
November 3, 2015 at 10:42 AMIt’s an 18×13-inch (half size) sheet pan. Here is a link if you would like to purchase one: http://amzn.to/20rl8yu (affiliate)
Jane says
September 26, 2016 at 11:57 AMI figured the square inches and a 14×17 pan is within 4 sq inches of the 1/2 size sheet pan. I’ll probably just use that.
Amber says
September 26, 2016 at 6:41 PMIf it looks like the batter is too high in the pan before you bake it, just don’t use it all, scoop some out. Let me know how it turns out!